Contents
A tangy-sweet preserved herring dish that’s been part of Norwegian cuisine for generations. Perfect on rye bread with a shot of aquavit.
Ingredients
- 7 salted herring fillets (or pickled fillets, drained)
- 1 red onion, thinly sliced
- 10 whole black peppercorns
- 5 whole allspice
- 2 bay leaves
- 2 tbsp sugar
- 200 ml white vinegar (7%)
- 200 ml cold water
- Optional: sliced carrot, mustard seeds, or fresh dill for extra flavor
Instructions
- If using salted herring: soak the fillets in cold water for 1–2 hours, changing the water once or twice to remove excess salt.
- Prepare the marinade: In a saucepan, combine vinegar, water, sugar, peppercorns, allspice, and bay leaves. Stir and bring just to a simmer to dissolve the sugar. Let cool completely.
- Layer the herring and onion: In a sterilized jar or container, layer the herring fillets and red onion slices. Add carrots or mustard seeds if using.
- Pour the marinade: Once cooled, pour the marinade over the fish and vegetables until fully submerged.
- Refrigerate for at least 24 hours before serving. The flavor deepens after a few days — if you can wait!
- Serve chilled on rye bread, as part of a smørbrød, or with boiled potatoes and sour cream.
Notes
🐟 Sursild: Pickled Herring, the Norwegian Way
Who’d want to be a herring in the icy waters of Norway? ❄️🐟 Well, unless you're being chased into a fjord by a hungry orca, chances are you'll end up as one of Norway’s most beloved culinary treasures: sursild — pickled herring, the Nordic way.🥒 A Heritage in Every Jar
Sursild is more than a dish — it’s a tradition with fins. For centuries, Norwegians have preserved herring using salt and vinegar, ensuring a supply of nutrient-rich seafood all year round. First, the fish is salted to draw out moisture. Then it’s bathed in a tangy-sweet marinade of vinegar, sugar, onion, and warming spices like allspice or mustard seeds. The result? A bold, briny bite with a sweet kick — like a Viking in a tuxedo. ⚔️🎩🍽️ How Norwegians Enjoy Sursild
Here in Norway, sursild isn’t just for Christmas smorgasbords. It’s a year-round staple that brightens any table with its zingy charm. Here's how we usually enjoy it:- 🥖 For breakfast, layered on buttered rye bread with a slice of cheese — a proper Norwegian wake-up call.
- 🥗 In salads, tossed with dill, apple, or beetroot for fresh, herbal crunch.
- 🍽️ As a smørbrød — open-faced sandwich with marinated onion, pickles, and a dollop of mustard sauce.
- 🍸 With aquavit or schnapps, because why not? You're halfway to Valhalla already.
🇳🇴 Why We Love Sursild
For Norwegians, pickled herring is a taste of history — salted by the sea breeze, sweetened by tradition, and preserved with love. Packed with protein and omega-3s, it’s not only delicious, but downright heroic during our dark winters. 💪🌨️ Whether you're a seafood aficionado or just adventurous with your bites, sursild is one taste of Norway you shouldn’t miss.🧂 Recipe: Traditional Norwegian Pickled Herring (Sursild)
Below is a classic version of Sursild that you can easily prepare at home — perfect for smørbrød, brunch, or a midnight snack after too much aquavit. 🫣🍽️
🌊 Pro Tips from a Norwegian Chef
- Store in the fridge for up to 2 weeks.
- Experiment with different marinades — try a curry version, or add a splash of aquavit to the brine!
- Want the full Norwegian experience? Pair with a boiled egg, sour cream, and a song about the sea. 🎶
